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Close up photo of lemon heaven on earth cake on a white plate.

Lemon Heaven On Earth Cake

Lemon Heaven On Earth Cake is a no-bake dessert with a perfectly tart, sweet flavor made with store-bought ingredients in only 15 minutes!
4.95 from 20 votes
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Course: Dessert
Cuisine: American
Keyword: lemon angel food cake
Prep Time: 15 minutes
Chill Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 12 people
Calories: 184kcal

EQUIPMENT

  • 9x13-inch baking pan
  • large mixing bowl
  • Whisk
  • Cutting Board
  • Bread knife

INGREDIENTS

  • 1 (3.4oz.) box vanilla instant pudding mix unprepared
  • cups cold whole milk
  • 1 cup sour cream can substitute for vanilla Greek yogurt
  • 14 ounce store bought angel food cake divided
  • 1 (21 oz.) can lemon pie filling divided
  • 8 ounces Cool Whip thawed
  • ¼ cup almond slivers

INSTRUCTIONS

  • In a medium mixing bowl, whisk together 1 (3.4oz.) box vanilla instant pudding mix, 1½ cups cold whole milk, and 1 cup sour cream until smooth, and the mixture begins to thicken. Set aside.
    1 (3.4oz.) box vanilla instant pudding mix, 1½ cups cold whole milk, 1 cup sour cream
  • Cut the 14 ounce store bought angel food cake into 1-inch cubes and then evenly layer half of the cubes into the bottom of the baking pan.
    14 ounce store bought angel food cake
  • Spread about ⅔ of the 1 (21 oz.) can lemon pie filling on top of the angel food cake, then layer the remaining angel food cake over the top of the lemon filling.
    1 (21 oz.) can lemon pie filling
  • Evenly spread the vanilla pudding mixture over the top of the angel food cake layer.
  • Then top it with the thawed 8 ounces Cool Whip, spreading it out to fully and evenly cover the pan.
    8 ounces Cool Whip
  • Using a spoon, drop spoonfuls of the remaining lemon pie filling over the cake and swirl it around a bit.
    1 (21 oz.) can lemon pie filling
  • Chill in the refrigerator, uncovered, for 4 to 6 hours or even overnight for a more flavorful and moist cake. Refrigerating it will also help the layers to set. You can tent aluminum foil over the top of the cake if desired.
  • Right before serving, sprinkle with ¼ cup almond slivers.
    ¼ cup almond slivers

NOTES

  • How To Store Leftovers: Store leftover cake in an airtight container in the refrigerator for up to 2 days. I find any longer than that, the cake starts to become soggy.
  • Can This Cake Be Frozen? In my experience, this Heaven On Earth Cake doesn't thaw well. Therefore, I would not recommend freezing it.
  • How To Make This More Lemony: Try using lemon instant pudding instead of vanilla.
  • Can I Make This Heaven On Earth Cake In A Trifle Bowl? Yes, this recipe can be layered in a trifle dish! Doing so will also show off all of the pretty layers this dessert has!
  • Do I Prepare The Packet Of Instant Pudding Mix Before Adding It? No, you do not prepare the instant pudding mix according to the instructions on its package. Instead, it is combined with Greek yogurt and whole milk in its powder form.
  • Can I Double This Recipe To Serve A Big Crowd? Absolutely! To double the recipe, you'll combine a 5.1-ounce packet of pudding with 2 cups of whole milk and 1 1/2 cups of sour cream. Greek yogurt can also be replaced with sour cream. You'll also need two 14-ounce store-bought angel food cakes. As well as a 32-ounce can of lemon pie filling, a 12-ounce container of cool whip, and 3 tablespoons of slivered almonds.

NUTRITION

Calories: 184kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 201mg | Potassium: 153mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 202IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 0.2mg